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GRILLED SALMON ORZO

From Refinery29.com:
Our own Piera created this kitchen-sink recipe the day after a barbecue, when her fridge was filled with odds and ends. It's flexible, so feel free to mix it up with your own leftovers, but we think it's delicious enough to warrant a trip to the grocery store. Piera's pro tip is letting the cooked salmon marinate in additional vinegar, oil, and herbs overnight  but either way you shall not be disappointed.

Ingredients

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Preparation

Cook orzo, rinse in cold water, and set aside.
Heat oil and vinegar in a pan. Sauté tomatoes in oil/vinegar mixture, using a spoon to smash them a bit (to help release the juices). Pour tomato mixture over orzo and mix.
Separate salmon into bite-sized pieces and fold into orzo.
Peel cucumber and chop into cubes. Wash dill and tear pieces off the stem. Add these to the orzo and toss.
Crumble feta over the orzo, add salt and pepper to taste, and finish by squeezing the lemon over the whole thing. Serve and enjoy!